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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Tuesday, December 8, 2009

Sweet Dreams Chocolate Fudge - Classic Fantasy Fudge becomes a magical story that you can share with your children or grandchildren as you make this old fashioned favorite together!

Sweet Dreams Chocolate Fudge

I've said many times that I'm not much of a candy maker, and while I have tried multiple times over my long life span on this earth, I still have not conquered the perfect old fashioned fudge that I love. You know the one. The ones that they use to sell upstairs at Gayfers. The kind you pick up at those candy stores when you are on vacation. The kind that doesn't have a drop of marshmallow creme in it! Well, despite my attempts I haven't made it there yet. Maybe one day.

In the meantime, this Classic Fantasy Fudge is the one most of my family and 99% of the folks I know use. Except for the fact that we now have a wide variety of chocolate chips available to us, it's been around about 40 years and is a favorite of many, and I think most everybody today seems to use the microwave version. Seems that silly candy thermometer scares a lot of us!

This version of Fantasy Fudge comes to you in the form of a little magical recipe. Share it with the special little ones in your life, in the kitchen with your children or grandchildren perched up on a stool in their own little apron, as you prepare this candy with the help of a little bit of fluffy clouds, the diamonds of a princess, some mountain snow and candy bricks, and when it's all said and done - you wrap the squares in a dream!

Generously butter or line a 9 x 13 inch baking pan with foil, leaving foil extending over the edges as handles. Combine sugar, margarine or butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes, or until candy thermometer reaches soft ball stage (234° -240° F - about 234 degrees according to Kraft, though some say 238 is the "magic" number -- just don't take it higher than 240. Also make sure your thermometer is accurate - see below for how to test.)

Remove from heat, stir in chocolate and marshmallow creme until completely melted. Add the nuts and vanilla and mix well. Pour into 9 x 13 inch baking pan. Let cool and cut into small squares and wrap in the "dream" (parchment paper).

Choose One or a combination of flavors: SEMI-SWEET CHOCOLATE CHIPS (for classic fudge), or (Hershey's) CINNAMON CHIPS, or WHITE CHOCOLATE CHIPS (good with pecans) or PEANUT BUTTER CHIPS (omit the nuts) or MINT CHOCOLATE or BUTTERSCOTCH or your favorite!

Substitutes: Can use 1 cup of peanut butter along with your favorite chips (chocolate or white are good choices) to sub for the PB chips; can also use 2 teaspoons of cinnamon along with white chocolate chips to sub in for the Hershey's cinnamon chips which are difficult to find if you don't buy them ahead. Amazon sells them in multi-packs also.

Place candy thermometer in a pan of rapidly boiling water, keeping the bulb off of the bottom of the pan. Check the temperature at eye level while the thermometer is in the boiling water. It should read 212 degrees F or 100 degrees C.

If it does not, you will need to factor in the difference in temperature while cooking by the amount that your thermometer was off.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Jim SaidNow,Mary,your playing around in the kitchen,or like me,you have been inside t - o - -o long??? "Fluffy Clouds,Mountain Snow,The Lost Sea"?? You left out the part in the direction,about stiring the mud,round and round!! Its too early in the cooking game to get this way,Christmas is still out there a couple of weeks away.Now,take a break and go get a good shrimp poor-boy and cold root beer,and calm down!! Hey,love the site and recipes!!! Have a nice day!!

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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